Buffalo Chicken:
2lb/1kg chicken breast, boneless skinless
4 tbsp butter OR olive oil
¾ cup hot sauce of choice (I use Frank’s)
¼ cup + 2 tbsp honey
2 tbsp each brown sugar and soy sauce
3 tbsp tomato sauce
½ tsp each garlic powder, paprika, and dried thyme
salt and Black pepper
Sauce:
1½ tbsp cornstarch / corn flour
Place Buffalo Chicken ingredients in a slow cooker and cook on low for 4 hours, 30 min on high with a pressure cooker or simmer for 50 min on the stove. Remove chicken and shred. Mix 1 1/2 tbsp cornstarch with splash of water and add to sauce. Simmer for 5 to 8 minutes until thickened to a syrup. Adjust salt and spiciness to taste. Toss chicken and sauce together, pile onto rolls with lettuce. I like to serve blue cheese sauce on the side – just like with buffalo wings! 😋 Makes 8

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